Sweet Potato Vegetarian Chili
with Cinnamon Sour Cream
Together, the corn and beans in this soup provides all the life-giving protein nutrients a vegetarian needs.
Sweet Potato Vegetarian Chili with Cinnamon Sour Cream
Yield: 4-6
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Few things are as comforting as a warm, steaming bowl of chili. This vegetarian version is packed with so much flavour you won't notice the missing meat. You will notice the familiar rustic flavours, the earthy sweetness of the sweet potatoes, and the colorful nutrition they bring to your table.
Ingredients
Instructions
- Heat the oil in a soup pot over medium-high heat. Toss in the onions and green pepper and sauté, stirring frequently, until the vegetables begin to brown (6 to 8 minutes). Stir in the garlic, cumin seeds, chili powder and oregano. Reduce the heat to medium and cook, stirring, until the spices are very fragrant (another 2 minutes or so).
- Stir in the corn, black beans and kidney beans. Add the juice from the canned tomatoes, then coarsely chop the tomatoes and add them as well. Add the sweet potatoes and chipotle chilies. Bring to a boil, then reduce the heat so the liquid is just barely simmering. Simmer, stirring frequently, until the sweet potatoes are tender and the chili begins to thicken (20 to 25 minutes).
- Meanwhile, stir together the sour cream and cinnamon. Just before serving, season the chili to your taste with salt. Ladle into serving bowls and top with the sour cream and a tangle of cilantro and green onions.
Photo: Globe & Mail